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My CSA (Community Supported Agriculture) share is almost over for the season, making me worry about not being able to get some of my favorite goodies from them during the winter. This resulted in my ordering perhaps a bit too much chicken and raspberry preserves. Turns out there was no need for me to stockpile, I can buy anything I need, during the winter, directly from the Breezy Willow Farm. You might think trying to stockpile chicken and raspberry preserves a bit odd, but after trying this recipe you’ll understand.

I have to say this is one of my favorite chicken recipes, ever. The combination of raspberry, balsamic vinegar and thyme is delicious and unexpected. This recipe is amazingly simple and easy but I promise when you serve it to guest they’ll think you’re a gourmet chef. The flavors are so deep and intense that I feel this glaze is best suited for cooler temperatures. The amounts given below work great for 2 servings but if you’re serving more, 4 or 6 people, or are just a saucy person, increase the proportions by fifty percent or double it, respectivly. In times past I would serve this with garlic mashed potatoes and sautéed spinach, but since the spud has left my life, I served it with roasted cauliflower and sautéed spinach. Enjoy!

Raspberry Balsamic Glazed Chicken

  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 1 tablespoon fresh thyme, minced or 1/2 tablespoon dried thyme
  • 1/3 cup raspberry preserves, seedless is preferable
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 boneless chicken breast, filleted in half

Heat the oil in a skillet over medium heat, until hot. Add the chopped onions and sauté until translucent. Set aside the onions.

Combine the thyme, 1/4 teaspoon of salt and pepper and rub over both sides of the chicken fillets. Add the chicken to the hot skillet and sauté 6 minutes on each side or until chicken is cooked though. Remove the chicken and keep warm.

Place the onions back in the skillet and add the raspberry preserves, balsamic vinegar and remaining 1/4 teaspoon salt. Stir constantly until the preserves melt and sauce reduces slightly. Spoon the sauce over the plated chicken breasts.

Note: This sauce works equally will with pork chops or pork tenderloin. I would imagine that strawberry preserves would work as well, but I haven’t tried it yet. If you try it, let me know how it turns out.